Super Moist Flourless Chickpea Chocolate Cake

This Chickpea Chocolate Cake only needs one tablespoon oil (you can absolutely use coconut oil to make it even healthier) and 1/4 cup brown sugar. I actually used brown coconut sugar, but I know that many of you won’t have that at home, so I didn’t list it.

The flavors are amazing, rich and powerful. The texture blew me away! While healthy cakes can turn out dry very easily, this chocolate cake is so super moist and fluffy – I would actually say it’s the best healthy cake I have ever made! The preparation is so easy and quick and you probably have all the ingredients at home at any time

Baked in a loaf form, you get nice small slices as you see in the picture, but you can also use a 8 inch brownie pan, simply start checking after 30 minutes to see if it is done!

Now enjoy some healthy baking – this cake is really worth it!


  • 1 can chickpeas, rinsed and drained
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon oil
  • 2 tablespoons cocoa powder
  • ¼ cup brown sugar
  • 4 packages Stevia (or ¼ cup more sugar)
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 tablespoons coconut flour (see notes for substitution)
  • ¼ cup semi-sweet chocolate chips


Preheat your oven to 350 F

Line a 1lb loaf pan with parchment paper

Purree chickpeas, eggs and vanilla in a blender or grinder

In a large bowl bring together oil, cocoa, brown sugar, stevia (or more brown sugar), baking powder, salt and chickpea mixture – stir until smooth

Melt chocolate chips in the microwave (about one minute)

Add to batter and stir until smooth

Transfer batter into loaf pan and bake for 45 minutes


** Even tho I really recommend using coconut flour, you can leave it out and bake the cake for 60 minutes or substitute with all-purpose flour and start checking with a stick after 50 minutes if the cake is done (stick has to come out clean)

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